6 Ingredient Roasted Butternut Squash Soup Day 9 Loving You | Food Love
Happy Day 9 of Loving You with one of the most important ways to show yourself some love and that is feeding yourself with good food. This is my go to recipe that is ridiculously simple where the oven does most of the work. The love comes in from the care and time that it takes to prepare this soup. It is a soup that is filled with ingredients that are whole foods that provide your body with the nourishment that it needs to move happily. A happy body leads to a happy mind which leads to a happy view of your life.
What You Need
4 cups butternut squash cubed*
2 shallots chopped
2 whole garlic cloves smashed
4-5 cups vegetable stock
Salt and Pepper to taste
2-3 TBS Grapeseed Oil
450 degree F preheated over
Immersion Blender, or standard Blender
Food Processor (optional)
*Shortcut note: you can purchase already cubed butternut squash or even use frozen, just be sure that you thaw it out before you roast.
What You Do
This is the hardest step
of them all. Peel and chop the butternut squash into cubes, remember the smaller the cubes the less time it will take to roast. If you have a food processor you can use that to help you cub up your butternut squash. For me I don’t mind chopping with my sharp chefs knife in hand. Add to baking sheet.
Rough chop the shallots. Add to the baking sheet.
Peel and smash the garlic cloves, no need to chop, the blender will smooth it out for you, and it is better to leave it whole to protect it from burning while roasting. Add to the baking sheet.
Coat the vegetables on the baking sheet with grapeseed oil, season with salt and pepper and toss to coat.
Bake in a preheated 450 degree F oven.
After 15 minutes flip vegetables and return to the oven.
Continue baking an additional 15-20 minutes until the butternut squash is for tender.
Remove from the oven and add ingredients to the dutch oven over medium heat on the stove.
Add 4 cups of the stock to the pot.
Using the immersion blender, blend the ingredients until smooth. Add more vegetable stock if needed or to reach desired thickness.
If you are using a blender then add the roasted vegetables to the blender, in small batches as needed and add to the dutch over over medium heat on the stove.
Allow to simmer for 10-15 minutes more to allow the flavors to meld together.
There you have an amazing soup that you can add more spices and herbs to or experiment with adding other ingredients. I love adding sage and mushrooms or even roasted red peppers and chili powder. The possibilities are endless and it is perfect just as is too.
To add more joy into eating I always like to eat of a fun bowl, plate or cup. It adds to the enjoyment that should be a part of eating a meal. So try to eat of something that makes you smile at each meal if you can. When you are happy while eating food that is good for you it aids in the digestion process. A happy gut is a happy body!